I have not been shy for the past three years about sharing grilling tips and recipes with you — more than 30 of them, by my count. So the time is right for a top 10 compilation to help you fill your summer with blockbuster backyard barbecues:

Thermometers and gauges are great, unless they aren't properly functioning. Then they're useless. Check their accuracy by bringing a small pot of water to a boil and covering it with foil. Pierce the foil with the gauge. If it registers about 210 degrees, the gauge is accurate. Thermometers also can be checked in boiling water. Here's what you need to know.

The next time someone acts like you're committing a felony by flipping a steak or chicken more than once, go ahead and flip them the bird. Each time you flip a piece of meat, the heat drives juices to the center. We investigated.

The best way to keep skinless, boneless chicken breasts from drying out is to marinate them. We conducted a contest to find the best rubs and marinades from our readers, then tested them. The winner included a seasoning/dressing combination. For best results, allow chicken breasts to marinate in the dressing overnight.

Great grill marks are as simple as heat plus a spritz of cooking spray.(Photo: Courtesy of Jeff Igel)

BARBECUE SEASONING

1½ cups paprika

¾ cup sugar

3¾ tablespoons onion powder

ITALIAN DRESSING

2 tablespoons ground mustard

2 garlic cloves, smashed

1 tablespoon crushed red pepper flakes

½ teaspoon dried basil

½ teaspoon dried oregano

1 tablespoon sugar

⅓ cup red wine vinegar

1 cup canola oil

Salt and pepper

2 tablespoons barbecue seasoning (recipe above)

For the barbecue seasoning, combine ingredients in a bowl and stir until combined. Store in airtight container for up to six months.

Spicing up your ribs was the focus of last year's contest, however the winning rub recipe was for steaks. Proving versatile, this spicy rub with a hint of cocoa impressed our judges.

Buy Photo

Grilled ribs are one of the joys of summer.(Photo: Wm. Glasheen/USA TODAY NETWORK-Wisconsin)

JOY'S SEASON ALL

1 teaspoon cocoa

1 teaspoon cumin

1 teaspoon brown sugar

1 teaspoon sugar

1 teaspoon chili powder

1 teaspoon garlic salt

1 teaspoon kosher salt

1 teaspoon pepper

1 teaspoon paprika

1 teaspoon cayenne pepper

1 teaspoon onion powder

1 teaspoon dried oregano

Place a small amount of good olive oil on all sides of meat. Generously rub seasoning on all sides. Cover and refrigerate for 24 hours. For best results, Joy says to allow the meat to come to room temperature before cooking.

Of course there's another way to make ribs better. Add butter. Tip of the hat to Bob Stahl of ZoZo's Kitchen and ZZQ for this revelation.

Though still plan on a low-and-slow cook — 275 degrees F with indirect heat for 4-5 hours. Remove the silver skin on back and rub both sides generously with seasoning. After 3 hours, place ribs in aluminum foil and rub with butter with a dusting of seasoning and light coating of sauce. Seal the foil. Place ribs back on the grill for 1 hour. Pull the ribs and let rest for 20 minutes wrapped in tinfoil.

One last trick: Flip the ribs meat side down to easily find the right place to cut them into single rib pieces.

We teamed with Stahl and the team from Cher-Make to create four hot dog recipes for the Fourth of July. The bloody mary dog was by far the biggest hit. I really like the sauce and relish Stahl developed for this recipe. Click the link above to find the other recipes.

Just grab a can of cheap, skunky beer for your bratwurst. (Cooking, not drinking.) That's the way we like it in Wisconsin. But you might be missing out. According to our statistically insignificant blind taste test, we found that an amber ale and a porter scored better than a traditional beer when it came to preparing brats. So, as much as it might pain you, sacrificing a beloved red or porter or even a stout may be best for your wurst. We did a par-boil method but several brewers we've spoken with say ambers work well for a beer bath.

Husk on or husk off? Both have their advantages. Fortunately both methods prove simple is best. Start with in-season corn (preferably from a roadside stand), toss ears on the grill over direct heat, grill for 15 to 20 minutes, giving them a few turns, then enjoy one of the simplest but best treats Wisconsin summer has to offer. Butter? Salt? If you like, but honestly grilled corn doesn't need it.